Peel the apples and remove the cores. Steep the apples with cinnamon and cloves in the apple juice for 5 minutes. Put a plum in each apple.
Rinse goose, dry with kitchen roll, season inside and out with salt and pepper. Fill apples into the goose. Plug opening with toothpick and tie like a lace-up shoe with rolling twine. Put the goose on a roasting rack with the breast side down and put it in the oven with a fat pan, roast.
Circuit: 180 to 200 degrees , 1st slide bar v. U.
160 to 180 degrees , convection oven 180 min.
After half of the roasting time turn the goose to the other side. Repeatedly baste with drippings and add apple juice.
For the sauce, pour the gravy through a sieve and degrease. Perhaps dilute the stock with water to 1/2 liter. Stir cornstarch with balsamic vinegar and thicken the sauce with it. Bring to the boil again and season with salt, pepper and marjoram.
Cut the goose open and carve it. Take out apples, cut in half and bring to the table with red cabbage and dumplings to the goose.
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